The Roti Prata House is a multi-generational Indian Muslim establishment situated along Upper Thomson Road in Singapore, celebrated for popularising crispy roti prata across the island. Originating from the culinary legacy of late Indian migrant hawker Janab S.S. Mohamed Ali and further developed by his son Mr. Ikbal at Ghim Moh and Casuarina Road, the business settled into its Upper Thomson venue in 1996 and later expanded its dining space to accommodate the continuous stream of diners.
Now guided by Managing Director Salman, the third generation of the family, The Roti Prata House has expanded its culinary repertoire to offer dozens of crispy prata variations alongside traditional murtabaks, aromatic nasi briyani, stir-fried noodles, and savoury curries. With a staunch commitment to consistency and heritage recipes, it remains a beloved dining landmark for supper goers, families, and lovers of classic Singaporean comfort food.
For decades, prata has occupied an irreplaceable position in the culinary fabric of Singapore. Rooted in Indian migrant culinary traditions and adapted seamlessly into local food culture, this flaky flatbread remains a staple for morning breakfasts and late-night supper runs alike. At the heart of this legacy stands The Roti Prata House, a cherished institution situated at 246M Upper Thomson Road that helped redefine expectations by championing the crispy style of prata.
The story of The Roti Prata House spans three generations of dedicated craft. The journey began with the late Janab S.S. Mohamed Ali, an Indian migrant and Singapore citizen who operated an Indian Muslim hawker stall. He took great pride in introducing roti prata at his own kopitiam during the early years of independent Singapore.
His son, Mr. Ikbal, learned the art and foundational techniques from him, going on to operate a successful prata stall in Ghim Moh Estate throughout the 1980s. In 1991, the family took a bold step forward by moving to Casuarina Road along Upper Thomson, founding the original Roti Prata House and unveiling their signature innovation: an exceptionally crispy version of prata. The reception was immediate and overwhelmingly positive. When The New Paper ran an article celebrating it as the best crispy prata in Singapore, customers flocked from all corners of the island to taste the difference.
To accommodate the surging demand and overcome spatial limitations, the restaurant relocated on July 10, 1996, to its current premises at 246M Upper Thomson Road, positioned right next to the local post office. By 2004, Mr. Ikbal expanded the dining space to double its original seating capacity, ensuring that the constant influx of customers along Central Singapore's main corridor could dine comfortably.
In 2009, leadership transitioned to Mr. Ikbal's son, Salman, who stepped in as Managing Director. Continuing the innovative spirit of his father and grandfather, Salman dramatically widened the menu, developing dozens of distinctive prata varieties to surprise both long-time regulars and newer generations of diners.
While the flaky, layered crispy prata remains the headliner, The Roti Prata House features an extensive selection catering to diverse palates. Stuffed murtabaks filled with chicken, mutton, sardine, or tuna offer hearty, savoury satisfaction, while claypot-rich and saucy mains like lamb shank, fish, and mutton deliver depth of flavour. Aromatic basmati rice dishes such as chicken and mutton nasi briyani, alongside wok-fried staples like mee goreng, bee hoon, and maggie goreng, round out a vibrant menu.
Today, the family continues to operate with the same core philosophy: maintaining uncompromising consistency in food quality, upholding the trust of Singaporean diners, and serving comforting, heritage-rich fare crafted through decades of dedication.